Warm Crab Salad with Old Bay Streusel

Crab

2 lb maine crabmeat

2 bunches scallions, white and light green only, sliced thin

4 inches celery, sliced thin

½ tsp lemon zest

½ tsp salt

Old Bay Streusel

1/3 cup flour

3 Tbsp cornmeal

1 Tbsp brown sugar

1 Tbsp Old Bay seasoning

3 Tbsp partially softened butter

- combine dry ingredients and cut in butter to form crumbs

Cream Sauce and Assembly

2 Tbsp butter

2 cloves garlic, minced

2 Tbsp flour

½ tsp dry mustard

½ tsp Old Bay seasoning

¼ tsp cayenne

¼ cup white wine

15 drops worcestershire

2 cups milk

½ lb cream cheese

salt and white pepper to taste

- lightly brown the garlic in the butter, then add flour and dry spices

- whisk constantly 1 minute, then add wine and worcestershire

- whisk until thickened, then add milk, ½ cup at a time, whisking between each addition until thickened

- stir in cream cheese until melted, then season to taste

- strain, fold into above crabmeat mixture and fill 16 2 inch by 2 inch rings

- refrigerate until chilled and top each with 1/8 of above streusel mixture

- bake at 350 degrees for 10 minutes; serve with artichoke sandwiches (recipe to follow)